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Chocolate beetroot cake

Chocolate beetroot cake

You may think this sounds strange, but it works amazingly well.

Recipe from Tastes of Lincolnshire.


  • 75g/3oz cocoa powder
  • 175g/6oz plain flour
  • 2 tsp baking powder
  • 250g/8oz caster sugar
  • 250g cooked beetroot
  • 3 large eggs
  • 200ml corn oil
  • 1tsp vanilla extract
  • Icing sugar for dusting


  • Heat the oven to 180C/Gas 4 line a 20cm (8in) round or square cake tin. Sift the cocoa powder, flour and baking powder into a bowl. Mix in the sugar, and set these dry ingredients aside.
  • Purée the beetroot in a food processor.
  • Add the eggs one at a time, then add the vanilla and oil, and whizz until it is smooth. Make a well in the centre of the dry ingredients, add the beetroot mixture and mix it all lightly. Pour into the prepared cake tin.
  • Bake for 50 to 60 minutes or until an inserted skewer comes out clean (cover with a loose sheet of foil if it starts to brown at about 30 minutes).
  • This cake will not rise a great deal, and the top will crack. After removing from the oven, leave it for 15 minutes before taking it out of the pan. Cool on a wire rack and dust with icing sugar before serving. Or you could make a chocolate or orange butter cream for the top.